Two-Pea Soup

I liked. Different than regular pea soup with the frozen peas. A little fresh tasting.

Photo by Janice S.
Adapted from recipe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipe.com

Ingredients

  • 1

    large chopped onions

  • 2

    mediums chopped carrots

  • 2

    stalks chopped celery

  • 3

    cloves chopped garlic

  • 1

    tablespoon olive oil

  • Cup dry split peas

  • 2

    pounds meaty smoked pork hock

  • 1/2

    teaspoon dried summer savory or marjoram

  • 1/4

    teaspoon black pepper

  • 1

    16-ounce package frozen green peas

  • 1/4

    teaspoon packed fresh italian parlsey

  • 2

    tablespoons lemon juice

Directions

1. Thaw frozen peas. Finely chop onion, carrot, celery, and garlic. In 4- to 5-quart slow cooker combine the chopped vegetables, dry split peas, savory, pepper, and 4 ½ cups water. Add pork hocks; cover. Cook on low for 9 to 10 hours or high for 4 ½ to 5 hours. 2. Remove pork hocks. Place thawed peas and parsley in a blender. Add about 1 cup of the soup; process until smooth. Stir into soup. 3. Carefully cut pork off bones; chop and add to soup. Season to taste with salt and pepper. Just before serving, stir in lemon juice.

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